What do you think about when you see apples, cinnamon, and nutmeg? Probably apple pies, right? But, it should also remind you of the fall season. I remember coming back home after the first day of school, and the kitchen smelled like apples and cinnamon. My mom always baked apple pies in the fall.
This yummy apple slab pie is a modern twist on another timeless dish. You can recreate this construction with a number of flavors, like cherry or apricot, but I find that apple always works best. The flavor is sweet and a little spicy. It makes the perfect snack or dessert.
How to make Yummy Apple Slab Pie?
Preheat the oven to 450 F degrees.
Unroll the crusts and stack them on top of each other.
Roll the crust into a 17×12-inch rectangle.
Put the crust into a 15×10-inch pan.
Fold some extra pastry crust under.
Mix sugar, flour, cinnamon, nutmeg, salt, and lemon juice.
Stir in your apples.
Transfer the mixture into the pan.
Bake for 33-38 minutes.
Let the pie cool on the rack for 45 minutes.
Mix powdered sugar and milk.
Drizzle the mixture over the pie and let it set for 30 minutes before serving.
Which apples should you not use for baking?
When it comes to baking, you can pretty much pick up any apples that are lying around the house and you have no other use for. However, if you’re going to the store to pick up the ingredients for your pie, avoid Gala, Red Delicious, and Honeycrisp. These will not do well in a pie.
Should I pre-bake the crust for my apple pie?
This recipe does not call for it, so you don’t have to. However, if you like your apple pies extra crispy, you can pre-bake the crust! That will help you get that golden brown crust for your pie.
How do you make sure your pie doesn’t come out soggy?
The best way to prevent sogginess in your pie is coating the crust with a slightly beaten egg white before you pour in the filling. That will create a layer between the crust and the filling, which will prevent the liquid from the filling from soaking into the crust. You can also try to minimize the use of liquids in the baking process.
- 1 box refrigerated pie crusts, softened as directed on box
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt 1 1/2 tablespoons lemon juice
- 9 cups thinly sliced, peeled apples (9 medium)
- 1 cup powdered sugar
- 2 tablespoons milk
Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts one on top of the other on lightly floured surface. Roll to 17×12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra pastry crust under, even with edges of pan. Crimp edges.
Mix granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice. Stir in apples to coat. Spoon apple mixture into crust-lined pan.
Bake 33 to 38 minutes or until crust is golden brown and filling is bubbling. Cool on rack 45 minutes.
Mix powdered sugar and milk until well blended. Drizzle over pie. Allow glaze to set before serving, about 30 minutes.
Serves : 15 , SP : 7